03139nam 2201105z- 450 991034668720332120210212(CKB)4920000000094797(oapen)https://directory.doabooks.org/handle/20.500.12854/62729(oapen)doab62729(EXLCZ)99492000000009479720202102d2019 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierWine FermentationMDPI - Multidisciplinary Digital Publishing Institute20191 online resource (176 p.)3-03897-674-1 This book is a printed edition of the Special Issue Wine Fermentation that was published in FermentationBiotechnologybicsscanthocyaninsappassimentoaromaCentral Coast of CaliforniaCFDclassical chemical analysisclimate change adaptationcluster thinningcolorcolor intensitycrop loadelemental sulfurend-user softwareextractionextraction methodsfermented drinksglycosidasegrape maturityLachanceaMerlotmetabolic modellingmetabolite profilingmetabolomicsmicrowavemicrowave-assisted extractionnon-Saccharomyces yeastsnon-targeted analysisoenological enzymesOntariopartially dehydrated grapespectinasepeculiar yeastsphenolic contentphenoloxidasePinot noirpioneering winemaking techniquespolymeric pigmentspolythionates as precursorsprocess controlproteasereappearancered winereductive off-odorsSaccharomycesSaccharomyces bayanussensor placementsensoryspontaneous fermentationstuck and sluggish fermentationsulfur compoundstanninstemperature controlultrasoundvine balancevineyard managementvolatile acidityvolatile sulfur compoundswinewine clarificationwine colorwinemakingyeastyeast hybridsyeast mixturesyeast physiology and metabolismyield manipulationBiotechnologyClaus Haraldauth1305938BOOK9910346687203321Wine Fermentation3028041UNINA